HANDBOOK
44 NOVEMBER 2018
Sausage and Fennel Stuffing
ACTIVE 35 MIN; TOTAL 2 HR 50 MIN; SERVES 10
Wedges of fennel and onion plus chunks of sweet
Italian sausage give this stuffing a super-satisfying
texture. If you’re up for it, a quick homemade sau-
sage, laced with red wine and fennel seeds (see
below), adds another layer of flavor.
2 Tbsp. unsalted butter
1 lb. sweet Italian sausage, casings removed
and meat crumbled
2 small fennel bulbs, cut into^3 / 4 -inch
wedges, fronds reserved
2 medium-size red onions, cut into
(^3) / 4 -inch wedges
4 thyme sprigs
1 / 4 cup extra-virgin olive oil
21 / 2 tsp. kosher salt, divided
1 tsp. black pepper, divided
1 (1^1 / 4 -lb.) sourdough or other rustic boule,
torn into 1^1 / 2 -inch pieces
4 large eggs
21 / 2 cups unsalted chicken stock or turkey stock
- Preheat oven to 375°F. Grease a 13- x 9-inch bak-
ing dish with butter, and set aside. Place sausage,
fennel, onions, and thyme in a single layer on a
large rimmed baking sheet. Drizzle with oil, and
sprinkle with 1 teaspoon salt and^3 / 4 teaspoon pep-
per. Bake in preheated oven until browned and
softened, 20 to 25 minutes. Set aside. - Place bread in a single layer on a rimmed baking
sheet, and bake at 375°F until very lightly toasted
and dried out, 15 to 18 minutes. Let cool 5 minutes. - Whisk together eggs and chicken stock in a large
bowl. Add bread, sausage mixture, remaining 1^1 / 2
teaspoons salt, and remaining^1 / 4 teaspoon pepper;
stir well. Scrape into prepared baking dish. Cover
tightly with aluminum foil; let stand at room tem-
perature 45 minutes. - Bake, covered, at 375°F until heated through,
about 40 minutes. Uncover and bake until lightly
browned, about 30 more minutes. Let stand 10
minutes; garnish with fennel fronds, and serve.
Combine 1 lb. ground pork, 3 Tbsp. red wine, 2 minced garlic cloves, 2 tsp. fennel seeds, 2 tsp. kosher salt, 2 tsp. freshly
ground black pepper, 1 / 4 tsp. cayenne pepper, and^1 / 8 tsp. ground allspice in a stand mixer fitted with the paddle attachment;
beat until well blended. Cover with plastic wrap, and refrigerate 30 minutes before using.
DIY ITALIAN
SAUSAGE